White Chili...

1 Tbsp Olive Oil
1 Onion (chopped)
2 Cloves Garlic (minced)
2 Tbsp Flour
2 Boneless Chicken Breasts (cooked & chopped)
1 Can Chicken Broth
1 4 oz Can Green Chilies (diced)
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano
1/2 tsp Tabasco (optional to taste...)
3 14.5 oz Cans Great Northern Beans (separated)
1 C Shredded Monterey Jack Cheese

In a large sauce pot, saute onion and garlic in the olive oil until tender. Sprinkle the flour and coat the onion mixture well. Add broth, chicken, chilies, seasonings and 1 1/2 cans of great northern beans. (In a blender, blend the remaining 1 1/2 cans of beans until smooth and add to pot.) Heat to boiling, stirring often to prevent settling and scorching, reduce heat and simmer for 10 minutes. Sprinkle cheese over each individual serving.

(This tastes a little like a chicken enchilada soup...It's yummy! Serve with fresh french bread or cornbread and honeybutter.)

Banana Bread...

3 or 4 Ripe Bananas (smashed)
1/4 C. Melted Butter
1/2 C. Sugar
1/2 C. Brown Sugar
1 Egg (beaten)
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ground Ginger
1 1/2 C. Flour

Using a wooden spoon, smash bananas and add melted butter. Add sugars, egg and vanilla. Mix well. Sprinkle baking soda, salt, nutmeg and ginger on top. Mix thoroughly! Add flour and mix some more! Place batter in a greased 4x8 loaf pan. Bake @ 350 degrees for 1 hour.

(I DO NOT LIKE Banana Bread, Sam-I-Am... but my family does!)

April Fools... Eggs Sunny Side Up

2 Slices of Pound Cake
1/4 C. Vanilla Yogurt
1 Apricot Half

Toast the pound cake to a golden brown. Arrange pieces on a plate so they look like ONE piece of toast. Spread yogurt over cake to cover "seams" and make it look like the "white" of an egg. Place the apricot, rounded side up, in the middle of the yogurt. April Fools!

My kids got a kick out of this. (Although they ALL passed on actually eating the apricots, they did enjoy the yogurt and cake for breakfast.)

Elder PJ... We love & miss you!!!

Trifle making contest for the church auction.

Calls & Jesser bake off... TRIFLE RECIPE

Artisan Bread...

White Chocolate Chip & Cranberry...

3 C. All Purpose Flour
1/2 tsp. Instant Yeast
1 1/2 tsp. Salt

Mix above ingredients. (If desired, add variations at this point...)

To 1 1/2 C. Cold Water add 1 Tbsp. Vinegar,

pour into flour mixture and stir ONLY until combined. Dough will be sticky. Cover bowl with plastic wrap and let the dough "rest" on the counter for 24 hours. After a 24 hour rest, place dough on a well floured work surface and sprinkle with a light dusting of flour. Instead of kneading... Fold the dough 7 or 8 times, flouring and stretching each time. Gather the edges of the dough to the center, sprinkle with flour...repeat. Place dough on a greased cookie sheet or stone. Cover and let rise until double in size. (about 2 hours) Place a pie tin full of water in the bottom of the oven, for moisture. Bake bread in preheated 425 degree oven for 20 minutes. Lightly cover loaf with a sheet of aluminum foil to prevent excessive browning. Bake an additional 15 minutes. Cool on wire rack. Makes a 1 1/2 lb. loaf.

Variations: Italian Garlic: 1 Tbsp. Italian Seasoning, 1 Tbsp. Parsley Flakes, 1/2 tsp. Garlic Powder, Dried Onion. Parmesan/Kalmata Olive: 1 1/2 C. grated Parmesan Cheese, 1/2 C. Pitted Kalmata Olives (halved). Seeded: 1 1/2 tsp. Fennel, 1 1/2 tsp. Poppy Seeds, 2 Tbsp. Sesame Seeds, 2 Tbsp. Flax, 2 Tbsp. Sunflower Seeds, 1 1/2 Tbsp. additional Water. White Chocolate Chip/ Cranberry: 1/2 C. White Chocolate Chips and 1/2 C. Dried Cranberries. Decrease water by 1 Tbsp. (PICTURED) YUMMY!!! Sourdough: Omit yeast and add 1/4 C. Sourdough Start to cold water. Rye/Pumpernickel: 1 1/2 Tbsp. whole Caraway Seeds plus 1 1/2 Tbsp. ground Caraway Seeds, 2 Tbsp. Dried Onion, 1 Tbsp. Baking Cocoa, replace 2 Tbsp. of flour with 2 Tbsp. Rye Flour.

Hot Pockets...

My Pepperoni Pizza Pockets...
McCall's Ham & Cheese Pockets...

Bread Dough (Rhodes Rolls)
Cheese
Fixings for inside...(pizza sauce, pepperoni, ham)
Butter to brush on the top

Calls made her own bread dough... (1 T. (or pkt) yeast, 1 t. sugar, 1/4 C. of warm water... let "grow" for 5-10 minutes, add 1/4 melted (but room temperature) butter, 3/4 C. warm water, 2 C. flour and 1 1/2 t. salt. Mix for 2 minutes, work in more flour ( 1/2 - 1 C. TOTAL additional) to make the dough smooth, but not sticky. Mix for about 10 minutes, add more flour if dough becomes sticky.) Place dough in a lightly oiled bowl, cover and let rise for about an hour. Punch down and let rise for an additional 1/2 hour.)

or my way... RHODES ROLLS! Done. Next step... Roll dough into 4" circles. Each pocket needs two circles. (2 Rhodes rolls circles!) Fill bottom circle with yummy stuff! Add CHEESE! Place second circle on top, seal edges with a fork. Brush top with melted butter. Let raise for 20-30 minutes. Preheat oven to 375 degrees. Bake approximately 13 minutes, until golden brown.

Our favorite flavors are 3 cheese & Ham (Grated Parmesan, Monterey Jack & Sharp Cheddar...Diced Ham) and Pepperoni Pizza.(Pizza sauce, Pepperoni, Mozzarella & Cheddar) We freeze these individually for quick, easy snacks!

Tuscan Beef Stew...

1 can Tomato Soup
1 can Water
1 can Beef Broth
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 15 oz can Diced Italian Tomatoes
1 can Tomato Paste
1 lb bag Baby Carrots
2 lbs Beef for Stew
2 15 oz cans Great Northern Beans

In crock pot, add tomato soup, water, beef broth, italian seasoning, garlic powder, carrots and stew meat. Cook on low 6-7 hours, until beef is fork tender. Drain and rinse the beans. Stir beans into stew, cook on high 10-15 minutes or until stew is hot.

A Macey's "Crock Talk" family meal. It's okay... We served it over white rice made with beef broth rather than water.

Chicken Enchilada Casserole...

1.5 Lbs. Boneless Skinless Chicken Breast
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Green Chilies
1 1/2 C. Shredded Cheddar Cheese
1 Medium Yellow Onion (diced)
18 Corn Tortillas
2 C. Sour Cream
2 Tbsp. Italian Seasoning (or 1 Tbsp. each of Basil & Oregano)
1 Tbsp. Garlic Powder
1 tsp. Salt

Place chicken in large saucepan and cover with water. Add the Italian seasoning, garlic powder and salt. Boil approximately 20 minutes. Remove chicken from broth and shred. In a saucepan, spray with cooking spray and saute onion 4-5 minutes until clear. Add soups, sour cream and chilies. Simmer on low until bubbly throughout. Add shredded chicken. In a 9x13 casserole dish arrange 6 corn tortillas flat across the bottom. Spread 1/3 of the chicken sauce mixture over tortillas. Sprinkle 1/2 C. cheese. Add 2 more layers of tortilla, chicken and cheese. Bake 20 minutes at 350 degrees.

Slightly easier than Chicken Enchiladas - My Way...

Both are delicious!

Marlo's Easy Chili...

1 lb. Ground Beef (browned)

1 large Onion (chopped)

3 - 29 oz cans Chili Beans

2 - 8 oz cans Tomato Sauce (w/garlic)

1 tsp. Chili Powder (heaping)

1/2 tsp. Cumin (heaping)

1/2 tsp. Basil (heaping)

1/2 tsp. Pepper

1 tsp. Salt

Brown the Ground beef and onion together. In a saucepan or crockpot, combine all ingredients and let simmer!

(Made for the Region Wrestling Tournament held at PGHS. Very easy and very good! I don't think I'll ever buy canned chili again...)

Sweet Potato - Cream Cheese Pie...

1 unbaked deep dish Pie Crust

Cream Cheese Layer:
1 8oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Lemon Juice
1 tsp. grated Orange Peel

Sweet Potato Layer:
1 C. mashed cooked Sweet Potatoes
2/3 C. Half and Half
3/4 C. packed Brown Sugar
1 tsp. Lemon Juice
1/4 tsp. ground Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 Egg

Preheat oven to 350 degrees. In small bowl combine all cream cheese layer ingredients, beat well. Spread in pie crust. In another bowl combine all sweet potato layer ingredients and mix well with a hand mixer. Spoon over cream cheese mixture in pie crust. Bake on cookie sheet approximately 60 minutes or until set. Cool 30 minutes, then refrigerate until chilled. Serve with whipped cream. Store in refrigerator.

(Found the recipe on the back of a pie crust package and as always, I altered it to my tastes...Forgot to take a picture, so I stole the photo.)

Coconut Pumpkin Cream Cheese Pie...

1 unbaked Pie Shell

Cream Cheese Layer:
1 8 oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Coconut Extract
1 Tbsp. Grated Coconut

Coconut Pumpkin Layer:
1 15 oz. can Pumpkin
1 1/2 C. Coconut Milk
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Salt
1 Tbsp. Grated Coconut (Sprinkle on top)

Preheat oven to 425 degrees. Mix all ingredients for the cream cheese layer and spread in an unbaked pie shell. Mix all ingredients of the coconut pumpkin layer and pour on top of the cream cheese layer, sprinkle with grated coconut. Bake for 15 minutes and then reduce heat to 350 degrees and bake an additional 50-60 minutes until knife inserted comes out clean. Top with whipped cream.

(After making a delicious sweet potato pie...I tweaked the recipe to give it an Island/Thanksgiving twist! It worked... Mahalo nui loa!)

Colorful Corn Salad...

2 10 oz. pkgs Frozen Corn (thawed)
2 C. diced Green Pepper
2 C. diced Sweet Red Pepper
2 C. diced Celery
1 C. minced Fresh Parsley
1 C. chopped Green Onion
1/2 C. Shredded Parmesan Cheese
2 t. Ground Cumin
1 1/2 t. Salt
3/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/8 t. Cayenne Pepper
3 T. Olive Oil
2 minced Cloves of Garlic
6 T. Lime Juice

In a large bowl, combine the first 7 ingredients. In a microwave safe bowl, combine spices, oil and garlic. Microwave on high for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

12-15 Servings.

(I added a small jar of marinated artichoke hearts (drained) and it "bulked" it up nicely. Turning it from a side dish into a light vegetarian, main event... Either way, it is VERY good. From Diane Jolley who got it from Karen Jensen.)

Oreo Truffles...

1 Package of Oreo Sandwich Cookies
1 Package Cream Cheese (softened)
Dipping Chocolate

Chop cookies into crumbs. (set aside approx 1/4 c to sprinkle on top) Fold softened cream cheese into the crumbs and mix well to coat the crumbs evenly. Use a small cookie scoop or melon baller to form tightly packed uniform balls of dough. Place dough on cookie sheet and chill in freezer for about 10 minutes. Melt dipping chocolate (your choice) and dip the balls into white or milk chocolate. Place on a cookie sheet and sprinkle cookie crumbs on top while the chocolate is still warm. Refrigerate for 15 minutes until the chocolate forms a hard shell. Yummmmmm!!!! (Makes 24 with a small cookie scoop or 48 with a large melon baller.) (

So easy and delicious. They look cute too! This is a new FAVORITE! I use my small cookie scoop and only melted enough chocolate to do 12 at a time. Then I melted more chocolate for the second batch. )

Cilantro Ranch Dressing...

1 Packet Ranch Dressing Mix
1 Cup Lowfat Plain Yogurt
1 Cup Buttermilk
1 Cup Fresh Cilantro

Trim several inches off the cilantro stalks, so you're left mostly with the bushy ends. Place all ingredients in a blender, blend at low speed until smooth and well mixed. Chill several hours before serving.

(I love, love, LOVE Cilantro!!! This dressing is about 15 calories for a TWO TABLESPOON SERVING!!! Pour it on...)

Lasagne...

12 Lasagne Noodles
3/4 lb. Italian Sausage
26 oz. Jar of Spaghetti Sauce
14 oz. Can of fire Roasted Diced Tomatoes
2 Cloves Minced Fresh Garlic
1 1/2 tsp. Cornstarch
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Thyme
1 Egg
2 Cups Ricotta Cheese
2 1/2 C. Shredded Mozzarella Cheese (separated)
10 Slices Provolone Cheese
1/4 C. Shredded Parmesan Cheese

Boil pasta. In a saucepan brown the sausage and drain off fat. Remove from heat, cool slightly and add spaghetti sauce, fire roasted tomatoes, garlic and cornstarch. Mix well. Set aside (You will NOT heat this). Chop the spices up together into tiny bits. (3 TABLESPOONS total fresh spices or substitute 3 TEASPOONS Italian seasoning...There will be a difference in taste if you use dried spices...) In another bowl mix the egg, ricotta, chopped spices and 1 1/2 C mozzarella, blend well with whisk or spatula. Lightly spray a 9x13 casserole pan with cooking spray. Layer 4 noodles on the bottom of pan. Spread half of the spaghetti sauce mixture. Layer 5 provolone pieces. Spread half of the ricotta mixture evenly. Start over with another 4 noodles and repeat all layers. End with 4 noodles and spread 1 C mozzarella on top. Sprinkle with parmesan cheese. Lightly cover with foil. Bake at 350 degrees for 1 hour or until hot and bubbly. Remove foil for the last 10 minutes of baking. Let lasagne sit for 15 minutes before serving.

(The fresh spices and the entire salad were from MY garden!)

Buttermilk Syrup...

1 Cube Butter
2 C. Sugar
2 C. Buttermilk
2 Tbsp. Corn Syrup
1 tsp. Baking Soda
2 Tbsp. Vanilla

Stirring constantly, bring first four ingredients JUST to a boil over medium heat. DO NOT BURN! Add baking soda. Stir quickly and remove from heat immediately to avoid boil over. Stir in vanilla and cool at least 10 minutes before serving. Store in refrigerator. Especially good with Night Before French Toast.

Makes about 3 1/2 cups of syrup.

Chicken Kebabs...

24 Italian Brown Mushrooms

3 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1 White Onion

1 Fresh Pineapple

Cut chicken, peppers, onion and pineapple into bite size chunks. Starting with a small mushroom thread all ingredients onto skewers. Marinate several hours in your favorite sauce...Grill or broil approximately 5 minutes turn and grill an additional 5 minutes or until done.

Teriyaki Marinade...

1 Sweet Onion (Peeled & quartered)
3 Cloves Garlic (Minced)
3/4 C. Agave Nectar
1/2 C. Teriyaki Sauce
1 tsp. Fresh Minced Ginger
1 tsp. Salt
1 Anaheim Pepper (Seeded and chopped
3 Limes (Juiced with pulp - approx. 1/4 C.)

Place all ingredients in a blender. I start at the lowest, coarsest setting and then move up through the buttons, processing until the marinade is completely blended. Use marinade over Chicken Kebabs, grill and serve with Cilantro Lime Rice. Makes approximately 2-3 Cups. Store in the refrigerator.

Agave Sweet Green Beans...

2 C. Fresh Green Beans
1 tsp. Butter
1 T. Agave Nectar or Honey
1/2 tsp. Season Salt

1/4 tsp. Pepper

Snap the beans into bite size pieces and steam until desired tenderness. In a serving dish add butter, agave, salt and pepper. Mix well. Pour hot beans into agave mixture and stir to coat. Serve immediately.

(I also use this glaze on asparagus & carrots...)

Chicken Cordon Bleu...(Sauce)

4-6 Servings of Prepared Chicken Cordon Bleu
1 T. Butter
1/4 tsp. Nutmeg
1/4 tsp. Black Pepper
1 Envelope Lipton Golden Onion Soup
2 1/2 C. Milk
1 T. Cornstarch
2 T. Sweet Hot Mustard

Melt the butter in a saucepan, add nutmeg, pepper and dry soup mix. Whisk in milk and cornstarch. Bring just to a boil and remove from heat. Add the mustard and mix well. Serve with Chicken Cordon Bleu and Agave Sweet Green Beans.

(Okay, so you have to go to COSTCO and get frozen Chicken Cordon Bleu...Maybe I'll learn to make it someday...but it's soooo easy to go to COSTCO!)

Chicken Fajita Stir Fry...

1/2 C. Fresh Lime Juice
2 tsp. Ground Cumin
4 Large Boneless Skinless Chicken Breast

Mix lime juice & cumin together, remove 1/8 C. of juice for later. Marinate chicken breast in remaining juice for a minimum of 45 minutes. Grill Chicken until done and cut into bite sized pieces. Set aside.

2 T. Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 Sweet Onion
Ground Cumin to taste
1/8 C. of reserved lime marinade
2 T. Fresh Chopped Cilantro

Slice peppers and onion into bite size pieces. Heat Olive oil in a large stir-fry pan. Add onions and saute over medium heat until cooked. Add reserved marinade and sprinkle with ground cumin (approx. 1/2 tsp.) Add peppers and continue sauteing until desired doneness. (I like my onions DONE and the peppers still tender/crisp but COOKED.) Add chicken and cilantro. Heat through and serve over Cilantro Lime Rice.

(Jesse loved this recipe... :) Wow, I actually did something right in the eyes of that kid...)

Cilantro Lime Rice...

3 C. Boiling Water
1/2 tsp. Salt
4 T. Fresh Lime Juice (Separated)
1 T. Olive Oil
1 1/2 C. Calrose Rice
2 T Fresh Cilantro (Finely Chopped)

Put water in a saucepan with a tight fitting lid. To water add, salt, 3T. of the lime juice and the olive oil. Bring to a boil. At full boil, add rice and stir, reduce heat to low and cover. Set timer for 15 minutes and walk away! When rice has cooked, remove from heat. Add remaining 1 T. lime juice and chopped cilantro. Mix thoroughly and fluff with a fork. Makes 3 cups.

Garlic Chicken w/ Mushroom Risotto...

1 1/2 C Uncooked Rice
3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup

In a saucepan, bring 2 C water to a boil.  Add rice, return to a boil.  Cover, reduce heat to lo and cook for 10 minutes.  Remove from heat and set aside. 

In a large skillet, heat the oil and butter.  Add minced garlic cloves and cook until golden.  Add the chicken breast and cook approximately 5 minutes on each side.  (Until no longer pink inside.)  Salt and pepper chicken to taste.  Remove chicken to a plate.  Add parsley and mushrooms to hot pan.  Saute for approximately 1 minute.  Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas.  Stirring constantly, bring risotto to a boil over medium heat.   Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.

Serve with chicken.

Night Before French Toast...

3 Eggs

3 Cups Milk

2 Tbsp Sugar

3/4 tsp Salt

1 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Nutmeg

1 Tbsp Oil

1 Loaf French Bread

Lightly spray a 9 x 13 casserole pan. Cut french bread into 1" cubes and arrange in pan. Whisk all remaining ingredients together until well blended. Pour over bread. Let sit overnight in refrigerator, or at least 1 hour. Bake at 350 degrees for 1 hour.

(This is another fantastic recipe that I got from Aunt Vi. It's easy to make and delicious. As usual, I played with the spices a bit.)

Rocky Mountain Sheet Cake...

CAKE
•2 cups sugar
•2 cups flour
•1/2 cup butter
•1 tsp salt
•1/2 cup cocoa
•1/2 cup oil
•1 cup pecans, chopped (optional)
•1 cup water
•2 eggs, beaten
•1/2 cup buttermilk
•1 teaspoon soda
•1-1/2 tsp vanilla
•1 small package chocolate fudge instant pudding
•4 cups miniature marshmallows

ICING
•4 C powdered sugar
•1/2 cup butter
•1/3 cup cocoa
•6 tablespoons milk
•1-1/2 teaspoons vanilla
•1 cup pecans, chopped (as always nuts are optional)

Cake Directions
In mixing bowl, mix sugar, flour, baking soda and salt. Bring butter, cocoa, oil and water to boil in saucepan. Pour over flour mixture, mix well. Beat in eggs, stirring quickly. Add vanilla, buttermilk and dry pudding. Mix well. Spoon into a greased 12" X 17" baking pan. Bake at 350 degrees for 25-30 minutes. Immediately after removing cake from oven spread miniature marshmallows over the top. Place back in oven for 1-2 minutes. Watch closely. Marshmallows should puff, but retain shape. Drizzle icing over marshmallows and warm cake. Sprinkle with chopped pecans, if desired.
Icing Directions
Bring milk, butter, and cocoa to a boil in saucepan. Add sugar and vanilla. Mix well. Beat until creamy.

(This may be confused with a Texas Sheet Cake, but seeing as I reside in Utah...and I added marshmallows and nuts...I made it a Rocky (Road) Mountain Sheet Cake. Whatever you want to call it, it sure disappears fast...)